$Ascorbic acid loss and sensory changes in intermediate moisture pineapple during storage at 30-40\0\C$

Ascorbic acid loss and sensory changes in intermediate moisture pineapple during storage at 30-40\0\C

Treated pineapple slices were packed with syrup in polythene bags and sealed. Studies indicated that these intermediate moisture level slices have potential to become a product with shelf life stability at 30\0\C for a minimum of 26 days without important changes in sensory quality. Some ascorbic ac...

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Veröffentlicht in:	International journal of food science & technology 1994-10, Vol.29 (5), p.551-557
Hauptverfasser:	Pardio Sedas, V T, Kubiak \|h K. N. W., Garcia Alvarado \|h M. A.
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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Beschreibung
Zusammenfassung:	Treated pineapple slices were packed with syrup in polythene bags and sealed. Studies indicated that these intermediate moisture level slices have potential to become a product with shelf life stability at 30\0\C for a minimum of 26 days without important changes in sensory quality. Some ascorbic acid degradation occurred.
ISSN:	0950-5423